5 years ago

Avocado-Mint Chip Ice Cream
[Vegan]

MS By: Megan Sadd

Author Bio

Megan Sadd has spent nearly her entire life studying plant-based cuisine to discover the best,... Read More

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Avocado-Mint Chip Ice Cream [Vegan]

Dairy Free

Vegan

Mind-blowing ice cream–making tip: Blend creamy things like avocado or pre-soaked cashews with full-fat coconut milk and a can of sweetened condensed coconut milk (found in the baking section of most health food stores) to create simple, delicious, vegan ice cream. Frozen spinach adds a touch of iciness for a... Read More

Ingredients You Need for Avocado-Mint Chip Ice Cream [Vegan]

For the Ice Cream:

4 large ripe avocados, diced
1 cup (160 g) raw cashews, soaked for 6+ hours or boiled for 10 minutes
1/2 cup (120 ml) full-fat coconut milk
1 cup (240 ml) sweetened condensed coconut milk
1/2 cup (75 g) frozen spinach
2 teaspoons (10 ml) peppermint extract
1 tablespoon (15 ml) lime juice
2 cups (350 g) dark chocolate chips

For Serving (optional)

Whipped Coconut Cream
Chocolate Shavings

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How to Prepare Avocado-Mint Chip Ice Cream [Vegan]

Combine the avocados, cashews, coconut milk, condensed milk, spinach, peppermint extract and lime juice in a high-speed blender. Blend on high until completely smooth.
Add the chocolate chips. Blend on low until just incorporated, then transfer to a loaf pan. Cover tightly with cling wrap, pressing the film into the surface of the ice cream to prevent the avocado from oxidizing and changing color.
Freeze for 5 to 6 hours, then scoop and serve! The ice cream will become very firm after 12 hours in the freezer. If it’s not scoopable, let it thaw on the counter to soften, about 30 minutes. Serve with whipped coconut cream and shaved chocolate (if using)!

Notes

For more of a Thin Mint cookie vibe, add 1⁄4 cup (22 g) of cocoa or cacao powder when blending the ice cream, and blend a few crushed vegan chocolate sandwich cookies in with the chocolate chips! You can also add 1 tablespoon (6 g) of matcha powder for a deliciously fancy variation.